2 lb. cooked squash
salt and pepper
1 small onion, chopped
1 carton sour cream
1/2 grated carrot
1 can undiluted cream of chicken soup
1 pkg. herb stuffing
1 stick butter

Mix squash, salt and pepper, sautéed onions, sour cream, grated carrot and soup. Melt 1 stick of butter; mix in stuffing. Line casserole dish with half of stuffing mix. Fill casserole dish with squash mix and top with remaining stuffing mix.

Bake at 350°F for 30 to 45 minutes.